Best Tips To Cure Varicose Veins Naturally-2

To cure varicose veins - part 2

Recommendations
Treat and prevent varicose veins, hemorrhoids and other circulatory disorders it is important:

• Consume a diet rich in fiber.
• Do exercise regularly.
• Avoid standing on a site for a long time.
• Avoid obesity.
• Take measures to increase the integrity of connective tissue and the wall of the veins with a proper supplementation.


Home remedies for varicose veins

Precautions and recommendations
These products are not recommended for pregnant or lactating women.

We can use them to cure varicose veins the following formula:

Vinegar homemade apple
Cider, this beverage appreciated especially in the north of Spain comes from a combination of  bitter apples, sweet and sour juice which is left to ferment. Is a diuretic, digestive and very low alcoholic level.With it develops a exceptional vinegar.

Apple cider vinegar is very good for health because it has a powerful commbination of mineral salts, organic materials and acetic acid. It is very rich in potassium and also contains phosphorus, chlorine,sodium, magnesium, calcium, sulfur, iron, and fluorine.

Those who have special needs of potassium as older people, who take diuretic medications or suffering from fluid retention should take apple vinegar usually. Also in case of exhaustion, heart disease and to prevent the hardening of the arterial wall.

This formula is special for veins on legs but not at everyone will suit, those who suffer from gastric ulcers,gastritis,constipation or bowel problems should refrain or take it in small doses.

Ingredients
* The deposits of several bottles of cider
* A bit of cider

Preparation
The remains murky (sediment) of several bottles of natural cider is thrown in a bottle of body width and narrow neck. This is covered with a linen cloth and is left in the sun or next to a radiator to approximately 25 °C during 4 or 5 weeks.

If we put a balloon in the neck of the bottle we will see how will swell in accordance with fermented cider. As weeks go, we see that will be forming a surface layer in our sediment of cider: this is the "mother" of the vinegar.

At 5 weeks we check to see if the vinegar is already sufficiently acid; if is necessary, what we dump into a bowl of mud so we decided to leave 2 or 3 more weeks, controlling its level of  acidity covered with a cotton cloth.

When the acidity is already enough, it is strained with a clean cloth and adds a little cider for bottling.Saving the "mother" we will be able to obtain more vinegar whenever you need it, with only mix a portion withnew new cider.

Apple cider vinegar has many uses. By adding a little to the legumes, they become more petite and digestive.

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